A trio of spiced salts and sugars pack flavor onto fresh cubes of summer's best melons.
Every year when July and August arrive, I’m transported to my high school years when the two-a-day football practices started. The first practice, in the morning, was awful but bearable because the oppressive Southern heat had not yet thrown its weight over the day. But by the afternoon practice, we were drenched, physically tired from running but also trying to breathe air that felt like we were underwater.
That memory, and my propensity to shake salt on melon to enhance the taste, stuck with me, but nowadays I like to use things that are a little more interesting. Of course, there are numerous examples of this practice throughout the world. In Mexico and other Latin countries, chefs and home cooks sprinkle, crust
And for a more sweet than salty mix, I toast and grind bay leaves into a powder to mix with ground ginger and lemon zest, adding plenty of pucker and zest to molasses-packed dark brown sugar balanced with just the right amount of salt.
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